Oriental scallop salad

Yield: 6 Servings

Measure Ingredient
1 cup Olive oil
2 tablespoons Soy sauce
3 tablespoons Red wine vinegar
¼ teaspoon Tabasco sauce
1 teaspoon Dijon mustard
¼ teaspoon Ginger
3 cups Cooked white rice; cooled *OR*
3 cups Cooked clear noodles; cooled
8 ounces Mushrooms; sliced
4 ounces Water chestnuts; thinly sliced
4 ounces Red bell pepper; chopped finely
1 pounds Blanched sea scallops; thickly sliced
1 tablespoon Fresh parsley; chopped
1 tablespoon Fresh chives; chopped

1. If scallops are thicker than ¾ inch, slice in half.

2. Blanche scallops in boiling water for 3-4 minutes or until firm and cool immediately.

3. Prepare a dressing with the oil, vinegar, tabasco, mustard, and ginger.

4. Set aside the parsley and chives.

5. Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing.

6. Garnish with parsley and chives.

7. Serve chilled.

Suggested Wine: Warm Saki

NOTES : In selecting scallops always check the ammount of liquid, fresh scallops have very little liquid.

Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 17, 1998

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